Giant Mince Pie Tart

Nothing says Christmas quite like a traditional mince pie. However we decided to take it up a notch this year by turning this festive treat into a large tart and adding a base layer of our scrumptious Seville orange marmalade to give it a little oomph.

Ingredients

2 rolls of shop-bought puff pastry

60 millilitres Chaloner Seville Orange Marmalade

1 jar shop-bought fruit mince

Sprinkling of icing sugar to serve

Method

Preheat your oven to 200°C. In the meantime, spray and cook a tart tin (you can choose to use a round or square one) and then use one roll of puff pastry to line it. Using a fork, pierce holes along the inner border of the pastry.

Spread the fruit in an even layer on the bottom layer of the pastry.

Using a star shaped cookie cutter (or whatever shape you like) cut shapes out of the second roll of pastry and arrange on top of the fruit mince.

Place in the preheated oven and bake for 15 to 20 minutes or until puffed up and golden brown.